Holy cow you all- I am in college now. I moved in over a week ago now, and I have been enjoying myself a bunch. I have my room decked out in the colors and photos I love.

I got the chance to go camping in Sequoia National Park for four days as part of my orientation. It's so beautiful, oh my gosh. I just registered for my classes this morning, and they start this coming week. It's all so terrifying and exciting.

Seriously, I have smiled so much more in this past week than I usually do, thanks to the hilarious and generous people I've met.

And yes, I have eaten too many avocados. Why wouldn't I?

This is the last recipe I tested and prepared in my own kitchen back in North Carolina. It's intuitive, and just flavorful enough for me. It can be easily doubled as a meal- the current size is great for a single dish or a snack.

It's no secret that I am not a fan of pizza, but this recipe combines all the best parts of pizza (crust and toppings) and leaves out the stuff I'm not so fond of (sauce and cheese). So basically it's a deliciously healthy vegan pizza, right?

Plus, this recipe emphasizes the flavor of avocados, so it has to be rad.

On another note, it's clear that my posts on Tofu For Thought have been (and will continue) becoming sporadic. Yes, there is a kitchen in my dorm room, but I don't know how much time, energy, or interest I will have in testing out and posting new recipes as I get into the school year.

But I do know that I want to keep working on this site, in whatever form that takes. So please keep up with me on social media and ask me whatever questions you have about my life and stuff.

I'm sending you all virtual hugs as thanks for visiting my site and taking an interest in what I have to share. <3

Now onto the recipe!!

Avocado Quesadilla(makes 1 quesadilla)

Ingredients:

1 large tortilla

1/2 ripe avocado, mushed into a paste

1 small tomato, sliced thinly

salt and pepper to taste (and other spices, like turmeric or cumin)

about 1/2 tablespoon of coconut oil

Directions:

Lay out the tortilla and spread the avocado paste along one half of the tortilla. Place the tomato slices on top of the avocado mush evenly. Fold the dry half of the tortilla over the half with the avocado like a sandwich.

Heat up a pan on the stove and add the coconut oil. Once the oil is melted and shimmery, place the folded quesadilla on the pan and ry it on that one side for about 3 minutes (or until the tortilla becomes a slightly crispy brown). Flip it over and cook evenly on the other side.

Remove the quesadilla from the heat and serve with salt and pepper sprinkled on top. Enjoy!